- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket with 50-100ppm chlorine or 200-400ppm quaternary ammonia in food preparation areas. (keep rags in solution to prevent cross-contamination).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperature checked ok; pizza checked at 174F.Cold-holding checked good; sausage at 33F; cheese at 32F; pepperoni at 41F; ham at 39F.High temperature dishwasher sanitizing at >180F on final rinse sanitization.All refrigeration and freezer temperatures checked within regulation; all prepared foods now require date marking (preparation date) (new regulations)***New regulations prohibit bare hands with any ready-to-eat foods****Handsink checked stocked; observed handwashing.Certified Food Manager on record:Justin Morrison; M140583; Exp 04/16/2019No new certifications or failed exams***
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10/15/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; ham at 38F; tomatoes at 39F; cheese at 43F; sausage at 36F.Hot-holding checked good; marinara at 157F; meatballs at 137F.Dishwasher checked at >180F on final rinse sanitization; sanitizer solution checked at 50-100ppm chlorine.All refrigeration and freezer systems checked within regulation; walk-in checked at approximately 36F.Handsink checked stocked and functional; products properly stored.Ice properly dispensed.Facility checked very clean and organized****
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9/16/2014 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize slicer; observed build-up. Maintain slicer clean to avoid possible cross-contamination. Provided FDA hand-out on slicer cleaning.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize reach-in refrigeration units; handles; shelves; gaskets; and behind equipment. Maintain all surfaces clean to avoid possible cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperatures checked good; pizza final cook temperature checked at 188F.Cold-holding checked good; cheese at 36F; tomato sauce at 37F; ham also at 37F; sausage at 39F.High temperature dishwasher checked at >180F on final rinse temperature.All refrigeration and freezer temperature checked within regulation; walk-in temperature checked at approximately 35F.Handsink stocked and functional; observed handwashing.Provided list of current instructors for Certified Food Protection class***
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7/19/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedDishwasher @ 180F final rinseAll refrigeration 40F or below-sausage @ 39F-steamed chx wings @ 39F-cooked chx @ 39F-cooked sausage @ 38FNo sign of pests-operator is self monitoringRestrooms stocked*Discussed keeping only small amounts of butter out for garlic bread at any one time.Facility overall clean*A few minor areas of detail could be used - in corners; a couple handles of equipment; etc.Sanitizer bucket @ 100ppm chlorine*Reviewed importance of complete slicer breakdown and cleaning with operatorIce machine clean
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11/9/2012 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer had build up on it. Clean and sanitize slicer within 4 hours of use.
- General Comments that relate to this Inspection
Hand sinks stockedSanitizer bucket okRefrigeration ok-walk in @ 40F-make up unit @ 39FHot holding ok-meatballs @ 150FAll food product stored correctlyThawing done in walk inNo sign of pestsOutdoor storage has been improved to protect items from weather Facility cleanliness has improved*Discussed importance of keeping hard to reach areas clean to prevent potential pest attraction**Discussed importance of slicer cleaning and hazards associated with operator.
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12/19/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**All violations corrected from the original inspectionFacility very cleanHot water closet cleaned and sealed*Monitoring will be performed by operatorFloors cleanSlicer clean
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7/27/2010 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer had a lot of food build up on it. The slicer needs to be cleaned and sanitized regularly and broken down at least once a day for thorough clean.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning needs to be done in facility. Outside of wing sauce containers; large flour bins; etc need to be cleaned up.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Hot water heater closet had evidence of mice issues. All access to the outside must be sealed and area thoroughly cleaned. Area must be monitored to ensure that sealing works. Also recommend putting weather stripping under inside door as extra precaution. ** Violation must be corrected within 48 hours **
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need a good cleaning; in particular by fryer. Cleanliness needs to be maintained to ensure sanitary conditions and prevent attraction of vermin.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 180F final rinseAll refrigeration @ 40F or belowPrep surfaces cleanIce machine clean**Discussed proper thawing and cooling techniques with operator. All thawing must be done under refrigeration or running water. All hot items must be cooled to 40F within 4 hours.**Discussed sealing of "shed" area in back were a few items are stored. The shed should be closed up to prevent access by natural elements.
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7/21/2010 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below all other food products to prevent potential cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors behind prep tables have some build up and need a thorough cleaning. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 180FRefrigeration all @ 40F or belowMake up unit 38FFacility clean*Reviewed proper thawing techniques with operator*Reviewed sanitizer bucket use with operator*Discussed pest control with operator. Operator will initiate self monitoring.
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4/27/2009 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Must use scoops to remove food prep ingredients from container. Do not let scoop handles contact foods and do not use sauceers/cups.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.110) Employees must eat or smoke in designated areas away from all food operations.
- [3] CFPM or person in charge present; certificates posted as required
To Be obtained w/in 60 Days (12-7-2008)
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
320) Must provide a covered waste receptacle in Women's restroom.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Repair burnt bulbs unser cook hood and reach-in Frzr.
- General Comments that relate to this Inspection
Note: CFPM cert.to Be obtained w/in 60 Days (12-7-2008)Handsinks fully stockedReach-in Frzr @ -2FReach-in Refrig. @ 39FWalk-in Refrig @35FNote: Floor repairs mandated from previous year's insp. are completeTemps noted: Spaghetti sauce hot-held @174F; Pepperoni @37F; Mozzarella cheese @39FRestrooms clean and stocked
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10/7/2008 | Routine Inspection 1st | 83 |
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